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Local diners clamoring for a greater variety of Italian restaurants in the Lowcountry can now rejoice with the recent opening of Abbracci in Upper Mount Pleasant, an upscale eatery featuring a warm and hospitable atmosphere.

"The thing here is that people want to feel part of it. They want to feel like they're in a place where they're welcome, a place where they're not rushed out the door," said Don Migliori (MEE-YOR-EE), who owns and operates Abbracci along with his wife Joanna.

If the surname sounds familiar, it's because Don and Joanna previously opened Migliori's Pizzeria, which continues to thrive five years later as a go-to destination for pizza, pasta, salads and meat entrées on SC Highway 41.

The Miglioris celebrated the opening of their new dining establishment by hosting a Feb. 25 ribbon-cutting ceremony attended by members of Town Council and the Mount Pleasant Chamber of Commerce.

The inspiration to open the new business, according to Don, was to share his family's love of quality Italian food with sixth-generation Charlestonians, as well as recent COVID transplants.

"It's a beautiful community with lots of people with lots of good food tastes," said the restauranteur and longtime Motley Rice attorney.

Unlike traditional checkered table cloth Italian restaurants, Abbracci's assortment of offerings aren't your run-of-the- mill parmesan dishes dripping in marinara sauce and mozzarella. Instead, patrons are treated to a choice of authentic appetizers (i.e. grilled octopus with almond pesto) and main entrées, such as ricotta gnocchi or pollo al mattone (roasted chicken cooked under a brick).

Spearheading the food preparation is renowned executive chef Devin Sansone of Fig and Coda del Pesce fame. The Virginia-born culinary artist and his team only use DOP-certified Italian cheeses, balsamics and olive oil in their kitchen, along with fish and shellfish from nearby Tarvin Seafood and mushrooms bought right up the street off US Highway 17.

"There's no frills, no gimmicks. We buy the best ingredients," assured Sansone. "They spare no expense when it comes to ingredients. And when you have good ingredients, you really don't have to do a whole lot to them — it's going to shine by itself."

Giving customers the real Italian experience comes from Don's old world heritage that began with his grandfather Giuseppe Migliori emigrating from Frosinone, Italy in 1907 to Ellis Island in New York City. As the last of Giulio and Gloria Migliori's six children, Don took great pleasure in feasting on traditional fare while growing up in Cranston, Rhode Island.

"My dad went to medical school in Bologna, Italy. My two oldest brothers were born there. So, I grew up in a very Italian community," recalled the restaurant impresario. "Food, culture, family, community are a huge part of the Northeast Italian experience."

Although Abbracci is large enough to seat 100 people indoors and an additional 50 individuals outside, the Miglioris are currently in the process of adding a third section consisting of event space for 50-80 patrons. Outdoor fire pits and weekend music, moreover, are features that are emblematic of Abbracci's charm and old country ambiance.

The tight-knit family concept extends to restaurant employees, according to Don, who are all afforded medical coverage, which is far from common in food service.

"And so, I think, again, feeling that you're part of something, feeling like something that's giving back, making a difference. Just having good quality food and good service, that's our recipe, and hopefully it's working."

For more information on Abbracci's of Upper Mount Pleasant, visit https://abbraccichs.com/.

MOUNT PLEASANT, S.C. (WCSC) - One major Mount Pleasant road project is finally going to see some progress after several complications put it on hold.

Leaders say the $24 million Billy Swails Boulevard Phase 4B project, which has been years in the making, will soon become a reality.

Because of the scale of this project, as well as the woodsy area they will be working in, leaders had to take a lot of steps to get to this point in the project’s timeline. They had to worry about wetlands and wildlife, such as endangered Rafinesque bats and yellow-spotted turtles, in the area.

James Aton is the deputy director of capital projects and the transportation department for the Town of Mount Pleasant. He said that they have been working with the U.S. Army Corps of Engineers and the Department of Natural Resources to get everything approved, and because there is federal funding involved in this project, they also had to follow the National Environmental Policy Act.

This project will make up over a mile and a half of roadway and will completely shift the traffic patterns in the north side of Mount Pleasant. The project in its entirety will essentially connect I-526 to the area of Porcher’s Bluff Road, running parallel to US-17 and Rifle Range Road, migrating the traffic that builds up in that frequently traveled area of the town.

This project will also alleviate a lot of the school traffic in the intersections near Jennie Moore Elementary and Laing Middle Schools in areas near Six Mile Road, Sweetgrass Basket Parkway and Hamlin Road.

Aton shared why there was such a need for this.

“So, this project was outlined in the long-range transportation plan decades ago and, again, is that last piece of the Hungry Neck, Sweetgrass and Billy Swails corridor. So, four other sections have already been built, and this is that last piece to finalize that that north-south corridor that will parallel US-17,” Aton said.

Aton said that the completion of this project will bring great benefits to the community and those who frequently travel the area.

“I think it’s going to improve traffic flow. I think you’re going to see a reduction in delay on 17. It’s also going to incorporate portions of the Mount Pleasant Way, which is a great initiative for those nonmotorized users. It will tie to the Vaughn Ed Kee project, which has existing sections of that trail as well as obviously the roadway. So, I think you’re going to see a big improvement in traffic and a lot of new opportunities to recreate through the town,” he said.

Aton said that they plan to finally put the project out to bid in March and contractors will have 45 days to put their bids in, so they will hopefully be able to begin construction by the summer.

Copyright 2025 WCSC. All rights reserved.

Bennett Hospitality's designs to add hotels, residences, offices and retail space along Charleston Harbor moved one step closer to being realized during the Feb. 4 Mount Pleasant Planning Committee meeting. The discussed — and later recommended — requests included extending a 5-year development agreement and rezoning 31 acres of land from Waterfront Gateway to Planned Development (PD).

The committee's recommendation materialized as a result of negotiating with Bennett Hospitality on a construction project that assures design character, ushers in quality developments and preserves open space features.

The main issue at stake involved memorializing (i.e. certifying) multiple aspects of property usage and design through the PD zoning that aren't featured in the Waterfront Gateway District.

The conditions of approval as stated by Councilmember Jake Rambo while motioning for a committee vote were:

• Memorializing 14 percent of the property as open space

• A maximum of 80 residences

• No flat roofs that don't at least include a false gable

• The authorized tree requirement to be reduced to 120 inches per acre

The motion carried by a 3-1 vote with full council's subsequent review of planning commission and planning committee recommendations pending.

Councilmember GM Whitley presented the analysis of the PD proposal for the $500 million undertaking as an opportunity to set the stage for the last piece of waterfront gateway in town.

The negotiation with the developer, per Whitley — the planning committee chair — entailed making concessions in exchange for her team's demands. This give-and-take came into play with the committee scaling down its original 160 inches per acre requirement to 120 inches. The trade-off, she said, would help the builder maintain 14 percent open space.

"If we're going to make concessions, we want to make sure that this plan doesn't get completely changed to something we're not comfortable with — which happens quite frequently," advised Rambo.

Memorializing the committee's requests, he added, would allow the Town to limit a portion of the grand lawn area to edifices in the form of cottages to no more than 35 feet.

One of the stipulations of that agreement was to sign off on Bennett Hospitality's decision to shift the grand lawn back from the waterfront. Initially, the idea didn't sit with some members of the planning commission who thought the original layout would promote public access to the great lawn area.

On the subject of height restrictions, Whitley underscored the importance of memorializing the building elevation map to a maximum of 50 feet at the waterfront, a maximum of 65 feet in the middle and a maximum of 80 feet at the rear. By coming to terms to these parameters in a PD, she offered, the Town would be able to codify those height restrictions.

However, in the event that the developer didn't agree to those specs, Whitley continued, the Bennett contingent would revert to the Waterfront Gateway plan that could exclude assurances relative to height.

In addressing trees in the soon-to-named Patriots Annex, Town Senior Planner Peter Stone reported that trees are a requirement in the PD carried over from Gateway Waterfront. The current trees on site aren't faring well, he said, as they've proven not to be saltwater tolerant. The "purpose and intent" of the trees would to serve as avian habitats.

On that note, Councilmember Laura Hyatt communicated her wish to see oaks and other shade species planted there in addition to palmettos.

Bennett Hospitality's attorney James Wilson referenced elevations prior to the committee vote, affirming that that main hotel (SeaFair Village) would remain under 50 feet, with smaller cottages in front of the primary structure. Details of those buildings insofar as precise shape and architecture haven't been decided yet, he added.

In a previous meeting, it was noted that Patriots Point would pour revenues from its leased land to help preserve its historic warships.

Once completed, as previously reported by the Post and Courier, the hotel and cottages will replicate the look and appeal of Mount Pleasant's Old Village, as described by Bennett Hospitality Founder Mike Bennett.

This streamlined Lowcountry home is set off Shem Creek in Mount Pleasant, SC. See how the family of 6 made it a perfect fit for them.

Shrimp boats, kayaking outfitters, and lively bars and restaurants line the commercial side of Shem Creek, the gem of Mount Pleasant, South Carolina's Old Village Historic District. But north of the Shem Creek bridge, the waterway winds through quiet neighborhoods where children roam on bikes and go crabbing off backyard docks. "My husband dreamed of being on the water, and we fell in love with this lot. We're drawn to older areas where kids can run around," says owner Maggie Bullwinkel. She and husband George, a Charleston native, had two young children when they began renovating this 3,200-square-foot house that was built in the 1970s. Their third child was 9 months old when they moved in. Maggie refers to her then-infant sidekick as "my design assistant."

While the Bullwinkels had renovated and sold houses before, this one would be a keeper. "It had great bones. We loved the back porch and knew this could be our forever home," Maggie says. Working with architect Hunter Kennedy and designer Sidney Wagner, they spearheaded family-friendly changes to the four-bedroom abode that have definitely paid off. Today, the Bullwinkels have four kids under age 10 and plenty of yard, a great porch, and a frequently used outdoor kitchen to accommodate their active lifestyle.

"Overall, the footprint didn't change much," says Sidney, who squared off the kitchen to make it more functional. As the home's command center, it now opens up to a bright eating nook, which is one of Maggie's favorite spots. "Family dinners are a priority," she says. What was previously a formal dining room, adjacent to the kitchen, became the kids' playroom. They removed an attached garage to make way for a new mudroom/laundry area off the kitchen. "It's basically where I live," quips Maggie. They also elevated and enlarged the back porch to be a seamless open-air extension of the family room, ground zero for entertaining during Clemson University football season. "I love that we really do live in each space," Maggie says. "We use it all."

Brighten It Up

A monochrome kitchen keeps Maggie happy. "It helps to have a clean look in a busy room," she says. Streamlined light fixtures by Cedar & Moss and vintage Lucite barstools scooped up at a local antiques mall add to the airy feel in the room.

Remember That Simplicity Rules

"With four kids, there is plenty of chaos," says Maggie. Namibia marble countertops and Benjamin Moore's Simply White (OC-117) paint make her kitchen a calming space. Plus, they allow the Hampton Faucet by Waterstone to shine as the statement piece.

Let the Landscape Lead

Reorienting the kitchen to open into a family dining area was Maggie's top priority. Hunter bumped out the eating nook to add windows on all sides, inviting in sunlight and creek views. A mid-century modern table and slipcovered chairs keep lines simple, and Roost's whimsical light fixture "softens all the hard surfaces," says Sidney. The fabric used for the curtains (Katana by Kelly Wearstler) is also on the barstools, where it's laminated to be indestructible.

Choose Flexible Design

"We needed comfortable pieces that are easy to rearrange," says Sidney, who was mindful of not blocking the French doors that open to the porch. "I love how the vintage-reproduction chairs are movable and sculpturally interesting from whatever angle." A sofa slipcovered in Crypton fabric is ultrapractical, and bare windows keep things light and airy while connecting well with the porch, she says.

Lean On A Natural Palette

Sidney painted the porch floor in Benjamin Moore's Kennebunkport Green (HC-123), the same color that's used on the exterior trim, and added soothing blue accents to complement the surrounding outdoor hues. "We didn't want to distract from the view," she says. Wicker chairs from CB2 add natural texture, and a fun Annie Selke rug anchors the blue tones. Floor-to-ceiling screens and a vaulted ceiling help the porch feel cool in summer.

Prioritize All-Purpose, All-Season

Two years after moving in, the Bullwinkels worked with architect Chris Heinlen of Heinlen Design to add a backyard shed with a full attic to supplement the home's limited storage. Adjacent to that, they created an outdoor kitchen and entertaining area. "This is our favorite spot for birthday parties, neighborhood suppers, or sometimes sunset sips after the kids have gone to bed," says Maggie. A metal roof, green trim, and white siding tie the shed to the main house.

Stretch Family Space

"I love the playroom right off the kitchen. It's our cuddle area," says Maggie. A big barn door can be closed to contain toys and messes. Commissioned pieces by local artist Michelle Owenby add grown-up flair to the room, designed to one day transform into a family hangout space.

Control Clutter

Maggie believes that tidiness is key, even in the playroom. Each child has (and uses!) a designated toy-and-book basket, and a rotating gallery helps solve the what-to-do-with-endless-kids'-art dilemma.

Invite Some Drama

" 'Are you sure about going this showy?' my husband asked about the paint color, and I was—including covering the ceiling," says Maggie of the vibrant Benjamin Moore Slate Teal (2088-20) she chose for the laundry room. "I love how the boldness brings you in." Custom cabinets add extra pantry space.

PHOTO: Hector Manuel Sanchez; Styling: Page Mullins PHOTO: Hector Manuel Sanchez; Styling: Page Mullins

Be Bold And Functional

Next to the laundry room, the bold color continues in the mudroom with an added touch of graphic wallpaper. Each kid has their own space for coats and bags in the blue storage wall.

The Charleston sushi scene has been slowly expanding over the years. Just a few years ago, there were many places in the Lowcountry where you could grab a California roll or rainbow roll, but there were fewer places with fresh wasabi or rare delicacies like uni. Today, many sushi aficionados put Sushi-Wa Izakaya at the top, but there are a few other stops in town to quell nigiri cravings.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Kyoto-trained chef Yuichiro “Junior” Takebata runs the sushi side of this Japanese steakhouse in West Ashley. He specializes in nigiri and sashimi, but Hachiya also offers an extensive signature roll menu as well. Takebata sources most of the fish he uses in his sushi bar from purveyors who order directly from Tsukiji Fish Market in Tokyo.

Tired of eating cheeseburgers and wings while at a sports bar? Locals offers an extensive sushi menu, full of classic rolls and nigiri, but most customers are in for the super-stuffed signature rolls. For example, the Charleston roll is yellowtail, shredded “krab,” cream cheese, jalapeño, asparagus, and avocado, topped with sweet mango, crispy onions, and sweet chili sauce. It’s not for sushi purists, but its fun.

Sushi Wa Izakaya offers some of the freshest fish around. Chefs Kazu Murakami and Chris Schoedler offer high-end sushi, chirashi, sake, and small plates in the intimate dining room. Experience the nigiri-focused omakase Wednesday through Sunday, beginning at $100 per person. Reservations are difficult to snag, but the restaurant will occasionally announce openings on Instagram.

O-Ku is a major King Street hot spot, but it still commits to a solid sushi program. From the lemon and salmon roll to the otoro nigiri, there’s something for everyone. The popular happy hour on Mondays, Tuesdays, and Wednesdays is a fun way to try out the restaurant for less.

Shiki is a tucked-away space on East Bay Street beloved by locals since 2001. The long-standing sushi eatery is an intimate space to catch up with friends. The rolls are super fresh, the service is solid, and the sake is affordable. It's a relaxed night with raw fish and perfect rice.

In 2021, the team from always-packed oyster outlet 167 Raw turned their attention to even more seafood with the opening of 167 Sushi Bar. The sliver of a restaurant, which is 50 percent chef’s counter, offers a menu of the classic choices of nigiri, sashimi, and hand rolls. The eatery also offers izakaya options like a katsu sando and yakatori.

Chef Sean Park puts the utmost care into every plate and scores some of the freshest catches around. Kanpai was one of the first Lowcountry spots to put live uni on the menu. Mount Pleasant residents should definitely make a stop at Kanpai.

Kyoto-trained chef Yuichiro “Junior” Takebata runs the sushi side of this Japanese steakhouse in West Ashley. He specializes in nigiri and sashimi, but Hachiya also offers an extensive signature roll menu as well. Takebata sources most of the fish he uses in his sushi bar from purveyors who order directly from Tsukiji Fish Market in Tokyo.

Tired of eating cheeseburgers and wings while at a sports bar? Locals offers an extensive sushi menu, full of classic rolls and nigiri, but most customers are in for the super-stuffed signature rolls. For example, the Charleston roll is yellowtail, shredded “krab,” cream cheese, jalapeño, asparagus, and avocado, topped with sweet mango, crispy onions, and sweet chili sauce. It’s not for sushi purists, but its fun.

Sushi Wa Izakaya offers some of the freshest fish around. Chefs Kazu Murakami and Chris Schoedler offer high-end sushi, chirashi, sake, and small plates in the intimate dining room. Experience the nigiri-focused omakase Wednesday through Sunday, beginning at $100 per person. Reservations are difficult to snag, but the restaurant will occasionally announce openings on Instagram.

O-Ku is a major King Street hot spot, but it still commits to a solid sushi program. From the lemon and salmon roll to the otoro nigiri, there’s something for everyone. The popular happy hour on Mondays, Tuesdays, and Wednesdays is a fun way to try out the restaurant for less.

Shiki is a tucked-away space on East Bay Street beloved by locals since 2001. The long-standing sushi eatery is an intimate space to catch up with friends. The rolls are super fresh, the service is solid, and the sake is affordable. It's a relaxed night with raw fish and perfect rice.

In 2021, the team from always-packed oyster outlet 167 Raw turned their attention to even more seafood with the opening of 167 Sushi Bar. The sliver of a restaurant, which is 50 percent chef’s counter, offers a menu of the classic choices of nigiri, sashimi, and hand rolls. The eatery also offers izakaya options like a katsu sando and yakatori.

Chef Sean Park puts the utmost care into every plate and scores some of the freshest catches around. Kanpai was one of the first Lowcountry spots to put live uni on the menu. Mount Pleasant residents should definitely make a stop at Kanpai.